Le Creuset or Staub for my forst cast iron purchase?

[MixedFamily]

And what size do you recommend for daily use for a family of 3 who sometimes has 1-2 guests for dinner?

I have both and find them useful for different things.

My shallow Le Creuset casserole is great for making really thick, unctuous sauces like a bolognaise, shepherd’s pie filling or risotto.

The bobbles on the inside of the Staub casserole lids create a lot of water so they are better for dishes where you don’t want the water to reduce or thicken - casseroles, stews, pot roast, gammon, soup.

Thanks! I didn’t know/notice the bobbles inside, will need to take a look